Margerum Wine Company wines are always made with the table in mind. Doug’s background in the restaurant business as well as his extensive travels around the world enjoying culinary experiences has given him a unique perspective on the pairing of food and wine. After countless tasting menus and bottles opened we feel pretty confident on what works. Margerum wines tend to be lower in alcohol, higher in acid, less extracted, always dry (when making dry wines), lighter, leaner, and not “big”. Chefs love our wines as they enhance their food and each bite is anew because the wine is a complement.
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